VEGAN BURGER BASED ON SMOKED TOFU ENRICHED WITH QUINOA FLOUR (CHENOPODIUM QUINOA) AND BUCKWHEAT FLOUR (FAGOPYRUM ESCULENTUM)

Abstract

Changes in dietary habits have driven the demand for products that combine health, sustainability, and innovation, highlighting the growing consumption of plant-based proteins. In this context, the present study aimed to develop a vegan burger based on smoked tofu, enriched with quinoa flour (Chenopodium quinoa) and buckwheat flour (Fagopyrum esculentum), focusing on sensory acceptability and commercialization potential. Three formulations were prepared containing 70% smoked tofu, with varying proportions of the flours: FA (10% of each flour), FB (15%), and FC (20%). Sensory evaluation was conducted with 100 untrained panelists using a seven-point structured hedonic scale, considering appearance, aroma, flavor, and texture, in addition to purchase intention tests. The results indicated low sensory acceptance for all formulations, according to acceptability indices, with the residual bitter taste of the flours identified as the main limiting factor. Despite this, the study highlights the nutritional and technological potential of these raw materials in the development of plant-based products. Future studies should focus on strategies to reduce bitterness in order to improve sensory acceptance and commercial viability.